Strawberry
Table of Contents
Introduction to Strawberry Shortcake Ice Cream
Think how it would be to take a bite of a scoop of massively creamy ice cream that has actually a taste of strawberry shortcake, a mouth watering mixture of fresh strawberries, cake and cream. Strawberry shortcake ice cream takes the sensations of this favourite dessert and incorporates them into a frozen desert that is great for those hot summer days or really whenever one feels like having a sweet.
This fabulous fantasy dessert must sound very complex to prepare at home but believe me, having the right ingredients and the proper tools, it is really entertaining to make.
Ingredients and Equipment Needed
Ingredients:
- Granulated Sugar (1 cup): To add extra flavor to the strawberry mixture and for adding some sweet taste into the ice cream mixture as well.
- Heavy Cream (2 cups): This is for that delicious, thick look.
- Whole Milk (1 cup): Helps to cut the rich creamy taste.
- Vanilla Extract (1 tsp): We have this component that gives a hint of warm feeling which blends well with the strawberry taste.
- Shortcake Crumble (store-bought or homemade, 1 ½ cups): Contributes to the texture of the ice cream making it have the shortcake texture that it has.
- Lemon Juice (1 tsp): Compliments the taste of the natural strawberries by adding some sort of depth to them.
- Egg Yolks (optional, 3): In using custard base for the ice cream, some more richness.
- Butter (2 tbsp, to make shortcake crumble if it’s to be made from scratch).
- Flour, sugar, and baking powder: For making shortcake crumble from the basics.
Equipment:
- Ice Cream Maker: This is important when one is making the ice cream to ensure that the ice cream is creamy when churned. You can get an electric one or to get it done manually.
- Mixing Bowls: For mixing strawberries and the ice cream mix and for making the strawberry mixture and the ice cream base.
- Whisk: This is to mix the ingredients; it depends on the type of paste one wants to prepare.
- Blender or Food Processor: For mashing the Strawberries.
- Baking Sheet (if making shortcake crumble): To bake the crumble First you will need to prepare your oven and to do this you have to arrange your oven rack to the lower third position as preheating will occur at 180 degrees Celsius.
- Spatula: The shortcake crumble could be folded down into the ice cream with the help of the following:
Simple recipes and easy and clear instructions for preparing homemade ice cream
1. Prepare the Strawberries
First, it is necessary to wash the strawberries and hull them as well as to cut the strawberries into small cubes. Arrange into a bowl, pour ¼ cup granulated sugar and 1 tsp of lemon juice. Stir gently and let the strawberries macerate for twenty to thirty minutes. This process facilitates the expression of natural juices on the strawberries that will be useful in the making of an ice cream base.
2. Make the Shortcake Crumble
Spread the mixture onto a cookie sheet and bake at 350° F ( 175° C) for approximately 10-12 minutes or until the nuts are golden brown. Take it away from the stove and allow it to cool then break it into small chunks.
3. Prepare the Ice Cream Base Recipe
Was this clear to you? In a medium saucepan, what you should use are 1 cup whole milk, 2 cups heavy cream and ¾ cup sugar. Return it to heat on medium heat and stir the mixture until the sugar is completely dissolved. The egg yolk is used where you want to have a denser base, even firmer, more like a custard; whip the egg yolks in another bowl. Gradually pour approximately ½ cup of the warm milk mixture into the yolks while continuously stirring the yolk mixture in a circular motion. Then mix the egg yolks with the rest of the milk in the saucepan, which has been tempered by the hot mixture. Go on cooking whilst stirring continuously until the mixture becomes thick and pouring like consistency or thick enough to coat the back of a spoon this will take about 5 to 7 minutes. Don’t let it come to the boiling point.
After it has thickened, take the saucepan off heat and add 1 tsp of vanilla extract to it. Allow the base to cool in the refrigerator for at least two hours or preferably for some time during the night.
4. Churn the Ice Cream
After the base of the ice cream has been cooled to the correct temperature, pour it into the machine for ice cream making. Begin churning according to the manufacturer’s of the churn. Once the butter has begun to melt and the mixture has started to froth after 10-15 minutes add the strawberry puree and diced strawberries in intervals.
5. Incorporate the Shortcake Crumble
When there are few minutes of churning left, blend in the crumbles of the shortcake. You have to ensure that the crumbles are distributed all over the cake base but at the same time crispy.
6. Freeze and Serve
Instead, blend all the ingredients and pour them into an airtight container after churning the mixture in the ice cream churner and allow it to sit for 2-4 hours in the freezer. Once it is ready to serve, take it in bowls or cones and serve your guests homemade ice cream.
Tips for the Perfect Strawberry Shortcake Ice Cream
- Don’t Over-Churn: If churned for too long the ice cream can have an icy feeling in it. Remember to adhere to the recommended churn time as recommended on the packet of the ice cream maker.
- Add Crumbles at the End: In order to have the shortcake crumbles remain crunchy, fold them closer to the end of the churning process.
- Some Ingredients in the Recipe Some Changes and Aditions Made
- Mixed Berries: Replace some of the strawberries with raspberries, blueberries or blackberries to have a mixed berry shortcake flavor ice cream.
- Whipped Cream Topping: Top your ice cream with some freshly whipped cream and a handful of crumbles of shortcake to get the best out of the dish.
- Nut Additions: Almonds or pecans, for instance, will bring an extra crunch and a more ambitious nutty taste.
- Lemon Zest: If you want to have some zest in the base, lemon zest can be one that will give a citrus flavor.
Better Versions of Strawberry Shortcake Ice Cream
This is how the snack looks if you want to relish this treat but without too many calories and fats. Here are some healthier tweaks:
Gluten-Free Shortcake: Prepare your crumbs for the shortcake and for persons that have a sensitive stomach use gluten-free flour.
Vegan Version: Instead of dairy products, one can use plant based, including almond or oat milk. Coconut cream can also be used as the addition for the matter which gives the thick and creamy taste.
Conclusion and Let’s Enjoy Your Homemade Treat!
I don’t think there is any other meal as satisfying as having a bowl of strawberry shortcake ice cream which is homemade. This recipe is great for making cakes to surprise your friend for his/her birthday, marriage anniversary, etc or for no particular reason you just want to indulge yourself with the sweet and juicy strawberries and cream and shortcake crumbles. The process is quite easy, and the outcomes that are obtained are more than enough to warrant the process.
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FAQ’s
1. How long is homemade strawberry shortcake ice cream good for?
Actually, homemade ice cream should be stored in the freezer for not more than two weeks. You might want to cover it well enough so that it does not end up suffering from freezer burn.
2. Is it okay to use frozen strawberries?
Yes but Fresh Strawberries would be even better because it will add the right flavor and the right texture.
3. Could this recipe be made vegan?
Absolutely! When it comes to the plant based milk, use coconut milk or almond milk and go for coconut cream or any other plant based cream instead of the heavy cream.
4. What if shortcake crumbles are out of my recipe list due to lack of time?
However, what we know is that alternative base crumbles, such as those that can be bought from stores, graham crackers, or even crushed vanilla cookies may be used.
Do enjoy the homemade strawberry shortcake ice cream and have fun with your own inventions!
